{"id":8008,"date":"2017-05-08T07:15:19","date_gmt":"2017-05-08T11:15:19","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=8008"},"modified":"2023-12-19T10:57:56","modified_gmt":"2023-12-19T15:57:56","slug":"smoked-bluefish-omelet","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/smoked-bluefish-omelet\/","title":{"rendered":"Smoked Bluefish Omelet"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 ounces smoked bluefish, flaked<\/li>\n\n\n\n<li>2 eggs<\/li>\n\n\n\n<li>1 \u00bd ounces cream cheese, thinly sliced<\/li>\n\n\n\n<li>1 scallion, chopped<\/li>\n\n\n\n<li>1 tablespoon butter<\/li>\n<\/ul>\n\n\n\n<p>Heat a small skillet to medium heat. Add butter and melt. Pour in eggs and wait 30 seconds. Then add cream cheese, bluefish and scallion. Cook over very low flame. When eggs are almost done, fold omelet in half. Then flip and cook 30 seconds more.<\/p>\n\n\n\n<p>Contributed by\u00a0<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares a recipe for Smoke Bluefish Omelet.<\/p>\n<p>Centuries ago, the coastal Indians began smoking fish over glowing embers as a means of preservation. By using this method, the catch from a good fall fishing trip could be enjoyed throughout the lean winter months.<\/p>\n","protected":false},"author":23,"featured_media":8009,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[133,217,99,15,215,216,218],"tags":[110,145],"class_list":["post-8008","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bluefish","category-fall","category-fish","category-mariners-menu","category-spring","category-summer","category-winter","tag-fried","tag-main"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Smoked Bluefish Omelet - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/smoked-bluefish-omelet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Bluefish Omelet - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Mariner&#039;s Menu shares a recipe for Smoke Bluefish Omelet. Centuries ago, the coastal Indians began smoking fish over glowing embers as a means of preservation. 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